When you feel compelled to leave the city and immerse yourself in nature, when you seek to sit in quiet amazement at the wondrous foraged and farm-raised foods our Pacific Coast region provides, and to be waited on with warmth by a knowing staff b

Years before the current farm-to-table trend hit Seattle, Rick and Lora Lea Misterly were carting baskets of their small-batch goat cheese from their farm in Rice, Washington, to the kitchen doors of small, chef-owned restaurants around the city.

Rows of raspberry canes, their curling tendrils climbing up posts—the result of countless seasons of planting and picking—line the quarter-mile drive up to Estergreen, the 19th-century cabin owned by Vancouver, British Columbia, architect Robert L